Yumness is a word

Heart of lamb rump
Polenta
Green Sauce
Slow roasted vegetables



1 heart of lamb rump per person
Sliced aubergine (egg plant), tomatoes halved, capsicum (bell pepper) and courgette (zucchini)

Preheat your oven to 160C/320F.
Line a baking tray with cooking paper, spray oil on your tomatoes and start cooking. After 15 mins add capsicum, after another 20 mins add egg plant and after another 20 mins add courgette.
While the vegetables are cooking prepare polenta as per packet instructions and set aside. You will want to make the polenta so that is solid and sliceable like cake.

Green Sauce (this is a made up cross between salsa verde and tapenade)

8-10 green olives pitted
1 tablespoon of capers
3 cloves of garlic, peeled
4 anchovy fillets
Black pepper & salt
1/4 of a cup of olive oil
1/4 of a cup of water
3/4 of a cup of chopped fresh herbs, parsely, marjoram, oregano and chives
1 tablespoon of lemon zest
1 tablespoon of lemon juice

Blend or whiz in a bowl to amalgamate, stand then test for flavour and adjust to taste.

Increase oven temperature to 180C/355F.
Sear lamb rumps and rest. Slice the polenta and then put the polenta and the lamb in the oven to cook with the vegetables about 15 mins after adding the courgette.
Cook until lamb is the desired 'doneness' (yes it's definately a word, don't look it up just take my word for it) .
Place cooked veges and polenta on warmed plates, add lamb and spoon over generous amounts of green sauce.